As mentioned, buckwheat is not a grain but is in fact a seed. It has no relationship at all to wheat, and is completely wheat and gluten free. Unfortunately for Buckwheat, it just lucked out on the name! This fruit seed is highly versatile, lending itself well to both savoury and sweet dishes. We use it in place of grains such as rice and wheat.
Nutrition facts on Buckwheat:
Buckwheat is rich in flavonoids, particularly rutin and quercetain, which are compounds that act as antioxidants and protect the body against disease. These flavonoids are particularly beneficial for the cardiovascular and immune systems, helping to lower cholesterol & blood pressure, and protecting the immune system from infection and hayfever type responses.
Buckwheat has a high concentration of magnesium, making it a wonderful nervous system food, especially good for headaches and blood pressure regulation.
Buckwheat seeds are high in B group vitamins, making them an excellent source of energy promoting nutrients. Buckwheat is known to have a higher concentration of B vitamins compared to Quinoa.
Buckwheat is rich in lignans and fibre, with studies showing it may be beneficial in protecting against colon and other forms of cancer. The high fibre content also helps to remove toxins from the body, ease constipation and promote fullness and satiety.
It is also a particularly excellent source of plant protein, boasting 8 of the essential amino acids in its protein profile. This is great news for vegans and meat eaters alike, as a varied diet is the best kind.
So with all this going for it, why wouldn't you try some buckwheat on your fork!